GrapeSeedWhole

Grapes are native to Asia and were later introduced to Europe and North America,
where many red, green and purple varieties are now cultivated.

The ancient
Greeks, Egyptians and Romans were the first to capture the restorative properties of
grapes, usually in the form of wine.

Today, we know that the skin, flesh and
seeds contain oligomeric proanthocyanidin complexes, a fancy term for a class of
potent antioxidants. The whole seeds are used to make liquid extracts and
tinctures.

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d.flavor profile

whole
grape seed

Grape seeds taste very bitter, but are edible fresh or dried.

e.formulas & recipes

whole
grape seed

coming soon

f.what else you should know

whole
grape seed

Just like the name implies, grape seeds (also spelled grapeseeds)
come from the common grape, a vine fruit originally native to the
Mediterranean region, central Europe and Asia and now cultivated in
North America. For thousands of years, people have consumed grapes as
food and for restorative reasons, often in the form of wine.

Today, we know that the flesh, skin and seed of the common grape is an
excellent source of a class of antioxidant compounds collectively
referred to as oligomeric proanthocyanidin complexes (OPCs). In fact,
these compounds have up to 50% more antioxidant value than vitamin C.